these will hang for a few days,then set for a few weeks in the refer..............if my wife shows people our house, she tells them this is my husbands walk in closet, his shoes, his suits, his hanging salumi.......

This is what the Spanish Chorizo looks like after 72hrs of hanging, 2 days in the refer..........

This is the Salami when first made

This is what the Salami looks like after hanging for 72 hrs and in the refer for 4 days... total of 1 week...........You could see how the bag starts to cling to the meat mixture, the color changes, it is firm to the touch.

It's time to cut into the Spanish Chorizo and Salami. They both had nice color, wonderful taste. I'm going to make an omelet with a Chorizo tomorrow, I think it will be better eating it with other foods, or with crusty bread and cheese. This recipe called for a lot of Smoked paprika, you can see this is the photo. After I cut into the Chorizo a bit more, I would like to see some of the hot pepper chili flakes I put in this recipe........